The cookbook addresses many ways to prepare a bird, from roasting to microwaving. Whatever cooking method you choose, make sure you don’t expose the bird to too high heat for too long, as this will result in a dry product. Additionally, make sure your preparation method ensures safe and complete cooking of the poultry. Many chicken recipes call for cooked chicken pieces. Chicken cooked in any fashion can be used in such recipes, but one easy way to cook chicken is to boil it. You just need to make sure you have enough water and that you do not overcook the meat. The following is a simple way to cook any type of thawed chicken pieces (breasts, thighs, etc.) in a pot of water. If you follow these directions, the chicken should turn out cooked, tender, and moist.

1. Place thawed chicken pieces in a large pot.
2. Add enough water to completely cover chicken pieces by at least one inch.
3. Bring the water and chicken to a boil over high heat.
4. Turn down the temperature slightly and allow the chicken to boil lightly for five minutes.
5. Remove the pot from the heat and cover.
6. Allow the covered chicken to set for an additional twenty minutes.
7. Test the chicken for doneness.
8. Once the chicken is cooled, you can break or cut it into bite-sized pieces for use in casseroles, soups, etc. You may want to reserve the liquid for sauce and soup recipes.

Another method is to cut chicken into bite-sized pieces and sauté in vegetable oil in a skillet until firm and no longer pink. This method is quick, but takes a bit more constant watching and work on your part than does the previous method. Try both and see which works best for you.

A lot of preparation is required to prepare the traditional Thanksgiving dinner. For this reason, many people have the misconception that it is difficult to roast a turkey. In fact, roasting a turkey is simple. It requires a bit of planning and even less work for a great end product. A good cook can get many meals out of a turkey. Most people enjoy warm turkey the day it is prepared, but afterwards, extra turkey can be used in salads, sandwiches, casseroles, soups, and about any recipe that calls for chicken. In addition, when you consider food products made from turkey—ground turkey, turkey ham, turkey sausage, turkey bacon, etc.—it is easy to see how versatile turkey can be.

When buying chicken or turkey, let unit price and your personal needs guide you. Also be mindful of waste with bones and skin; you don’t want to pay a lot of money for something that will go in the trash. If you watch the cycles of sales at grocery stores, you can usually find a good deal on boneless skinless chicken breast, which has the least waste, is the lowest in fat, and is probably the easiest to work with for basic chicken recipes. It is usually one of the most expensive forms of poultry, so stock up when it's on sale. When you find a great deal on a whole chicken, follow the guide in your cookbook for cutting up the chicken or roast it as you would a turkey. It’s up to you to balance your budget, needs, and preferences.

Since poultry, like beef and pork, can be the most expensive components of a meal, be creative in ways to extend your meat dollar. You can make chicken or turkey go a long way if it is in a casserole, stir-fry dish, soup, or stew. In contrast, a recipe like Pesto Chicken Packets requires one boneless skinless chicken breast per serving. That can be costly. Again, you need to make menu choices based on your budget, needs and preferences. It’s all up to you—be creative!